1/4 c Butter, cut up 1 c Chicken broth
2 c Turkey, cooked, cut up 2/3 c Milk
1/2 c Flour, shaker type 1 c Red bell pepper, juliene
1/2 ts Basil leaves 1 cn Mushroom stems & pcs., drain
1/4 ts Salt 1 c Fresh spinach, cut juliene
1/4 ts Pepper
BISCUITS
1/3 c Butter, cut up 1 ts Garlic calt
1 1/2 c All purpose flour 1/3 c Milk (or more)
1 1/2 ts Baking powder
Preheat oven to 400 F. Heat butter in 2 qt. casserole in oven
until melted. Stir in remaining ingreds. except spinach and
Biscuits. Bake 20 min., stirring once, until sauce is slightly
thickened. Stir in spinach.
Prepare biscuits. Place around edge of casserole, overlapping
biscuits slightly to fit. Increase oven to 425 F. Bake 15 to 20
min. more, or until biscuits are golden brown.
BISCUITS: Cut butter into flour, baking powder, garlic salt with
pastry blender, knife or electric mixer on Low speed until mixture
resembles small peas. Stir in just enough milk to form dough into a
ball. Knead on lightly floured surface 5 or 6 times. Roll or pat
dough 1/2″ thick. Cut with floured 2 inch cutter.
Yields
6 servings